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February 02, 2006
Championship Brisket Preparation
Beef Brisket
We only use CAB (Certified Angus Beef) brisket. Trim 75% of the fat, leaving 25% on. We prep our brisket the same way we do our pork butts/shoulders. . We always use Happy Holla rub and follow it with a coating of olive oil. Deeply massage the meat until you have a liquefied product. We also lightly sprinkle either black pepper or a product we have just started using (McCormick’s Black pepper and garlic) over the meat. Put into a plastic bag and refrigerate overnight.
Smoke fat side up at 220 to 240* until an internal temperature of 190* is reached.
Here is a rub from the Baron of Barbecue, Paul Kirk, for brisket taken fromPeace, Love and Barbecue p.231.
Paul Kirk’s Brisket Rub
1 C granulated sugar
½ C dark brown sugar
1/3 C seasoned salt
1/3 C garlic salt
¼ C celery salt
¼ C onion salt
½ C paprika
3 T chili powder
2 T ground black pepper
1 T lemon pepper
2 T ground sage
1 t mustard powder
1 t chipolte powder
½ t ground thyme
Paul Kirk also uses a mustard “slather.”
½ C prepared yellow mustard
¼ C apple cider vinegar
¼ C beer
Coat brisket with mustard slather. Use a medium coating of rub.
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